Astringency removal of 'Giombo' persimmon fruits submitted to different temperatures;Remoção da adstringência de frutos de caquizeiro 'Giombo' sob diferentes temperaturas

Pesquisa Agropecuaria Brasileira

Volumn 37, Issue 5, 2002, Pages 687-691

  Antoniolli, Lucimara Rogéria ^a   De Camargo e Castro, Paulo Roberto ^a   Kluge, Ricardo Alfredo ^a   Scarpare Filho, João Alexio ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Diospyros kaki; Tanning agents

Indexed keywords

DIOSPYROS; DIOSPYROS KAKI; DIOSPYROS VIRGINIANA;

EID: 17444439530     PISSN: 0100204X     EISSN: None     Source Type: Journal    
DOI: 10.1590/s0100-204x2002000500014     Document Type: Article

References (16)

1. Efeito da aplicação de vinagre, álcool e ethephon na destanização de caquis cv. Okira
2. Novo processo de avaliação da adstringência dos frutos no melhoramento do caquizeiro
3. Mechanisms of astringency removal by ethanol treatment in 'Hiratanenashi' kaki fruits
4. Characteristics of fruit softening in Japanese persimmon 'Saijo'
5. The persimmon
6. Astringency removal and ripening as related to temperature during the astringency removal by ethanol in persimmon fruits
7. Deastringency of persimmon fruits by creating a modified atmosphere in polyethylene bags
8. Relationships of ethanol production by seeds of different types of Japanese persimmons and their tannin content
9. Comparative studies of postharvest fruit quality and storage quality in Japanese persimmon (Diospyros kaki L. cv. Hiratanenashi) in relation to different methods for removal of astringency
10. Exotics
11. 2 treatment in persimmon fruit (Diospyros kaki)